Do you guys have a favorite food that no one else in your family enjoys? For me, the food is fried eggs, love them! When I find myself alone for breakfast I always choose eggs. This hearty barley and kale breakfast bowl is the perfect single serving that will keep you full until lunch!
Whenever I make a batch of grains, I always make extra to have on hand for lunches, or even breakfast bowls like this one. I made broccoli steaks with yogurt sauce and served them over barley, so I used the extra barley in this bowl!
The chewy texture of barley works well in this dish. I kept the bowl simple with only kale and barley, therefore you need a grain with some texture to keep it satisfying. If you want to use a simpler grain like quinoa, use some more chopped veggies to add more texture!
Variations to the Hearty Barley and Kale Breakfast Bowl recipe:
- The recipe is written for one, but is easily doubled or quadrupled to make many servings.
- You can use your favorite type of greens in place of kale. Greens like spinach or arugula won’t need massaged because they already have a tender texture.
- Use whatever cooked grain you have on hand. Barley works well because it has a chewy texture. If you choose a simpler grain like quinoa, use some more chopped veggies to add more texture!
- 3 small curly kale leaves, torn (about 3 loose cups)
- ¼ tsp olive oil
- 1 cup cooked barley
- Salt and pepper, to taste
- 1 garlic clove, minced
- 1 TBS each: red wine vinegar and olive oil
- ¼ tsp Dijon mustard
- 1 large egg
- Tear kale into bite sized pieces and place in a large bowl. Drizzle with ¼ tsp olive oil and massage with your hands until softened and tender.
- Mix barley in with kale and season with salt and pepper.
- Mix together garlic, vinegar, olive oil, and Dijon. Pour over the kale mixture and stir to combine.
- Heat a small skillet over medium heat, using a splash of olive oil if necessary. Cook the egg sunny side up until the whites are set, or to your liking.
- Place the egg on top of the bowl, seasoning it with salt and pepper.
- Garnish the bowl with sunflower seeds and serve.
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